Skillet Thai Chicken Curry Casserole
- Yield 4 servings
- Prep 10 minutes
- Cook 35 minutes
- Total 45 minutes
Skillet Thai Chicken Curry Casserole sits in the Chicken section of Regbie. The card serves 4 servings. Plan on 45 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 4 servings
- 1 14-ounce can full-fat coconut milk
- 1½ pounds boneless, skinless chicken thighs, trimmed of excess fat and thinly sliced
- 1 small yellow onion, thinly sliced
- 3 large carrots, peeled and cut into ¼-inch slices
- 1 pound broccoli florets
- 1 medium red bell pepper, stemmed, seeded, and cut into thin strips
- Juice from 1 lime
- ½ cup fresh basil leaves
- ¼ cup fresh cilantro leaves
Method
Warm the oven to 400°F with the rack in the middle position. Prep the ingredients as the oven heats up.
In a large bowl, combine the curry paste, coconut milk, fish sauce, coconut aminos, and kosher salt. Beat well.
Tip in the sliced chicken, and the onion, carrots, broccoli, and bell pepper. Turn well.
Move the contents to a 9-inch by 13-inch casserole or baking dish. Lid tightly with foil and shove it in the oven.
Roast for 35 to 40 minutes or until cooked through and bubbly. Stir in the lime juice and herbs, and serve while it is hot. This Thai Chicken Curry Casserole pairs evenly with Simple Cauliflower Rice !
